Low Carb Mexican Chicken Soup

• Gluten free
• Paleo

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 cup Celery root
  • 1/2 cup Cilantro
  • 1 tsp Garlic powder
  • 1 four ounce can Green chilis
  • 1/2 tsp Habanero
  • 1 tsp Onion powder
  • 1/2 cup Scallions

• Canned Goods

  • 8 cups Chicken broth

• Condiments

  • 1/3 cup Tomatillo salsa

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on ibreatheimhungry.com

Description

Ingredients

• 8 cups chicken broth
• 2 cups shredded or chopped cooked chicken
• 1 cup celery root, peeled and chopped into ½ inch cubes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp ground cumin
• 1 four ounce can chopped green chilis
• ⅓ cup tomatillo salsa (salsa verde)
• ½ tsp minced habanero
• ½ cup scallions, chopped
• ½ cup cilantro, chopped

Directions

• Combine the chicken broth, chicken, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan. Bring to a boil, then lower the heat to medium and simmer for 20-30 minutes. Add the cilantro and scallions right before serving. Garnish with fresh corn, sour cream, lime juice, or more cilantro and scallions if desired.